I love the punchy saltiness of halloumi and find it an invaluable standby, since it can be kept in its pack in the fridge for months. This is one of the many ways I cook it, and the confetti of red pepper gives glamour and heat.
For US cup measures, use the toggle at the top of the ingredients list.
I love the punchy saltiness of halloumi and find it an invaluable standby, since it can be kept in its pack in the fridge for months. This is one of the many ways I cook it, and the confetti of red pepper gives glamour and heat.
For US cup measures, use the toggle at the top of the ingredients list.
I made this for breakfast with eggs and it was wonderful, I didn't have a non stick pan so I used some olive oil and fried it in a cast iron pan, turned out great.
Posted by SAMISAM on 15th February 2021
One of my favorites! I've been making it for years, of course, since I have all of Nigella's books. And I like to sprinkle chopped parsley over the dish for taste AND visual pleasure!
Posted by PhylRoch on 12th February 2021
I think I’ll use my Lao Gan Ma Chili Crisp or a hot Sichuan chili oil with chili flakes.
Posted by hollis517 on 12th February 2021
I scented the oil also with some lemon zest. Absolutely delicious!
Posted by Trollo on 27th May 2020
Halloumi also freezes fabulously!
being Cypriot I should know. If it’s not vacuum packed ,just wrap in grease proof paper + zip lock bag of some kind and place in freezer until needed
Posted by mairi-a on 26th May 2020
This is yummy and my preferred topping to a burger (with some bacon jam and a splodge of Dijon mustard!)
Posted by Bigpaulrobo on 16th May 2019
A huge favourite in our household. Hard to stop at one or two. So good!
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What 9 Others have said
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Posted by SAMISAM on 15th February 2021
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Posted by PhylRoch on 12th February 2021
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Posted by hollis517 on 12th February 2021
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Posted by Trollo on 27th May 2020
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Posted by mairi-a on 26th May 2020
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Posted by Bigpaulrobo on 16th May 2019
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Posted by cjmr1960 on 30th November 2018
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Posted by Kimmy2119 on 16th April 2018
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Posted by perfec on 25th August 2016
Show more commentsI made this for breakfast with eggs and it was wonderful, I didn't have a non stick pan so I used some olive oil and fried it in a cast iron pan, turned out great.
One of my favorites! I've been making it for years, of course, since I have all of Nigella's books. And I like to sprinkle chopped parsley over the dish for taste AND visual pleasure!
I think I’ll use my Lao Gan Ma Chili Crisp or a hot Sichuan chili oil with chili flakes.
I scented the oil also with some lemon zest. Absolutely delicious!
Halloumi also freezes fabulously! being Cypriot I should know. If it’s not vacuum packed ,just wrap in grease proof paper + zip lock bag of some kind and place in freezer until needed
This is yummy and my preferred topping to a burger (with some bacon jam and a splodge of Dijon mustard!)
A huge favourite in our household. Hard to stop at one or two. So good!
Always a crowd pleaser. Super easy also
Looks tasty, I would love try it.